In a large saucepan, combine the wine, water, sugar, ginger, cinnamon sticks and cloves; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add pears; cover and simmer for 15-20 minutes or until tender.,Using a slotted spoon, carefully remove pears and cool to room temperature. Continue to simmer poaching liquid, uncovered, for 15-25 minutes or until reduced to 2 cups. Remove and discard cinnamon sticks and cloves. Set liquid aside.,Cut a lengthwise slit down center of roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic; sprinkle meat with 1/2 teaspoon salt and 1/4 teaspoon pepper. Top with prosciutto and pears. Roll up jelly-roll style, starting with a long side; tie several times with kitchen string.,______,Add remaining salt and pepper to poaching liquid and bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in butter until melted. Serve with meat.